Note: Descriptions are shown in the official language in which they were submitted.
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
1
ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING
Field of the invention
[0001] The present invention relates to a room-
temperature storable and ready-to-bake cheesecake filling
comprising eggs and cheese, and methods for its production.
Background of the invention and state of the art
[0002] Cheesecake, and especially the New York-style
cheesecake, benefit from both a long established tradition
and from a renewed consumer's attention, probably due to
organoleptic properties with a complex taste of acid and
cheese notes, combined with a unique creamy mouthfeel.
[0003] Cheesecakes are usually processed from
scratch by mixing the ingredients rapidly followed by a
gentle baking stage, preferably using "Bain-Marie". Baking
results in the setting (jellification) of the ingredients
mix.
[0004] However, the quality and/or properties of
these 'home-made' cheesecakes present variations and their
baking may result into cracks on the surface of the baked
cheesecake in an unpredictable manner, especially in the
case of too rapid heating.
[0005] In addition, the ingredients, when mixed,
must be baked rapidly, or kept refrigerated, as
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
2
microbiologically acceptable conditions and stability
towards oxidation of the resulting product are poor.
[0006] For instance, US 4,732,772 discloses a ready-
to-use cheesecake filling mix comprising milk, cream, eggs,
but no cheese. However, this mix must be stored at
refrigeration temperatures or even frozen to avoid product
degradation.
[0007] GB 2 032 241 discloses a ready-to-use
cheesecake comprising cream cheese, sugar, water,
stabilizers and optional ingredients, but no eggs. This
composition is not intended for baking.
[0008] US 6,106,884 discloses a ready-to-bake
cheesecake batter, which can be stored at refrigerated
temperatures. However, no eggs are present in this batter.
[0009] Philadelphia ready-to-eat cheesecake filling
(XP-002649655) discloses a composition comprising cream
cheese, whey proteins, sugar, stabilizers and other
optional ingredients, but no eggs. This composition must be
stored chilled and is not intended for baking.
[0010] DE 30 05 866 discloses an antioxidant-free
ready-to-bake cheesecake filling comprising cheese having a
dry mass of 29-31%, sugar, 3.97% eggs and stabilizers.
However, this composition is not stable at room-
temperature.
[0011] Dry mixes for cheesecake were developed.
However, there is a need to further rehydrate these dry
mixes before use. Moreover, these dry mixes often present a
less pleasant taste.
[0012] US 4,427,709 discloses a dry mix for a
cheesecake made of spray dried cheese and of vegetable fat,
but with no eggs. This mix is therefore not ready-to-bake.
[0013] Accordingly, there is still a need to develop
a mix for cheesecake, possibly in the form of a ready-to
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
3
use (ready-to-bake) filling that is both stable, especially
at room-temperature, and that retains after baking all the
organoleptic advantages of the cheesecake made from
scratch.
Summary of the invention
[0014] A first
aspect of the present invention is a
method for the production of a (room-temperature storable)
cheesecake filling comprising the steps of:
a) mixing cheese, a stabilizer, water, and preferably
an anti-oxidizing agent, and submitting the
obtained mixture to a heating (pasteurisation) step
at a temperature comprised between 75 C and 140 C;
b) mixing eggs with sugar;
c) combining the cheese-containing mixture resulting
from step a) with the egg-containing mixture
resulting from step b) such that the temperature of
the resulting mixture is maintained between 50 C
and 90 C; and
d) optionally, cooling the mixture resulting from step
c).
[0015] Preferably the mixture resulting from step c or d
has the composition(s) described in Table 1.
[0016] Preferably,
this method further comprises a
step e) of packaging the combined mixture resulting from
steps c) or d) in a light-impenetrable container and,
optionally, of storing this packaged composition at room-
temperature.
[0017] Preferably,
in this method, the step c) is
performed such that the temperature of the resulting
mixture is maintained between 60 C and 80 C, preferably
between 70 C and 80 C.
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
4
[0018] Optionally, the mixture of step a) further
comprises an ingredient selected from the group consisting
of a preservative, an acid, and any combinations or
mixtures thereof, and/or an ingredient selected from the
group consisting of an emulsifier, a further stabilizer,
and any combinations or mixtures thereof.
[0019] Preferably, the stabilizer is selected from
the group consisting of starch and/or modified starch,
xanthan gum, cellulose, cellulose derivates, locust bean
gum, alginate, carrageenan and mixtures thereof; more
preferably the stabilizer is selected to be starch or
modified starch.
[0020] Advantageously, the sugar is selected from
the group consisting of sucrose, glucose, dextrose,
fructose, lactose, galactose and any combinations thereof;
preferably the sugar is selected to be sucrose.
[0021] Preferably, the step b) of mixing eggs with
sugar is performed with pre-pasteurized eggs (these eggs
comprising egg white, and optionally egg yolk).
[0022] Preferably, steps a) to d) and optionally e),
are performed in-line.
[0023] Another aspect of the present invention is a
cheesecake filling obtainable by this method as described
above.
[0024] Preferably, this cheesecake filling
comprises: cheese (preferably in an amount comprised
between 5-60 wt%);at least one stabilizer (selected from
the group consisting of starch and/or modified starch,
xanthan gum, cellulose, cellulose derivates, locust bean
gum, alginate, carrageenan and mixtures thereof; preferably
in an amount comprised between 1-4 wt%);at least one anti-
oxidizing agent (preferably in an amount comprised between
0.01-1 wt%); (pre-(pasteurized)) egg (preferably in an
amount comprised between 5-30 wt%, more preferably between
5
11-25 wt%);sugar (i.e. added sugar (sucrose), for instance
between 0 and 50 wt %).
[0025] Preferably, this
cheesecake filling has a
total fat content between 0.5% and 15%.
[0026] Preferably, this
cheesecake filling has a
Brix comprised between 30 and 60.
[0027] Advantageously,
this cheesecake filling is
room-temperature storable (i.e. storable at 15 C-25 C,
preferably at about 20 C)
[0028] Advantageously, this
cheesecake filling is
ready-to-bake (even in conventional oven).
[0029] Advantageously,
this cheesecake filling has a
texture parameter comprised between 15 and 200 g, when
measured with a texture analyser device (TA-TX2), and
whereby this texture parameter consists in the force (g)
needed to insert a probe in the form of a cylinder of 2.5
cm diameter and 3.5 cm height in a distance of one
centimetre of the cheesecake filling sample at a speed of 2
mm/sec.
[0030] Another aspect of the
present invention is a
method for obtaining a cheesecake comprising the step of
baking this cheesecake filling, preferably in a
conventional oven (to reach texture parameter values
typically ranging between 300 g and 800 g).
[0030a] Another
aspect of the present invention is
method for the production of a room-temperature storable
cheesecake filling comprising the steps of:
a) mixing cheese, a stabilizer,
wherein said
stabilizer comprises starch and/or modified starch, water
and submitting the obtained mixture to a heating step at a
temperature comprised between 75 C and 140 C;
b) mixing eggs with sugar;
CA 2833306 2018-08-15
5a
c) combining the cheese-containing mixture resulting
from step a) with the egg-containing mixture resulting from
step b) such that the temperature of the resulting mixture
is maintained between 50 C and 90 C; and
d) optionally, cooling the mixture resulting from
step c).
[0030b]
Another aspect of the present invention is a
room-temperature storable cheesecake filling comprising
cheese, eggs, sugar, an antioxidizing agent and a
stabilizer comprising starch and/or modified starch,
wherein said cheesecake filling is characterized by having
a Brix comprised between 30 and 60 and/or egg content
between 5 and 30 wt% and/or a total fat content between 0.5
wt% and 15 wt%, and wherein said cheesecake filling is
stable for prolonged storage at room temperature for at
least 1 month.
[0031] A
last aspect of the present invention is the
use of this cheesecake filling for food applications.
[0032] A
related aspect of the present invention is
the use of ((sugar-free) pasteurized) eggs for (developing)
a food composition further comprising sugar and a
stabilizer selected from the group consisting of starch
and/or modified starch, xanthan gum, cellulose, cellulose
derivates, locust bean gum, alginate, carrageenan and
mixtures thereof, and preferably wherein the eggs and/or
the food composition is pasteurized.
CA 2833306 2018-08-15
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
6
[0033] Preferably, the
stabilizer is starch or
modified starch.
[0034] Advantageously,
this food composition is
stable at room-temperature.
Detailed description of the invention
[0035] The presence of
both eggs and cheese are a
cause of the unique organoleptic properties of traditional
cheesecake made from scratch.
[0036] The development of a
stable (including
microbiologically stable) composition comprising eggs
and/or cheese remains
difficult, especially for
compositions that are ready-to-bake.
[0037] Indeed, heat
treatments, although useful for
developing microbiologically-acceptable (and stable)
compositions, such as compositions comprising cheese, risk
to detrimentally impact the properties of the other
products of the composition, such as eggs.
[0038] The inventors have
nevertheless succeeded in
developing room-temperature stable ready-to-use (bake)
cheesecake filling that keep all the organoleptic
properties of traditional cheesecake made from scratch.
[0039] The present
invention relates to a method for
the production of (a room-temperature storable) egg-
containing (ready-to-use) liquid composition (mix)
comprising the steps of:
mixing (non sucrose supplemented) (pre-
pasteurized) eggs with sugar;
- mixing the
obtained mixture to a
(pasteurized) aqueous solution comprising at least one
stabilizer such as to obtain a liquid composition, the
temperature of said liquid composition being maintained
between 50 C and 90 C; and
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
7
optionally cooling the obtained liquid
composition.
[0040] Preferably, the
resulting composition is then
(aseptically and/or ultra-cleanly) packaged in a (light-
impermeable) container and, optionally, stored at room-
temperature.
[0041] The method of the
invention is especially
useful for the production of a complete (ready-to-use)
cheesecake filling.
[0042] Therefore, in a
related aspect, the present
invention is directed to a method for the production of a
(room-temperature storable) (ready-to-use) cheesecake
filling comprising the steps of:
a) mixing cheese, a stabilizer, water and an
anti-oxidizing agent and submitting the obtained mixture to
a pasteurisation step;
b) mixing (pasteurized) eggs with sugar;
c)
combining this cheese-containing mixture
(resulting from step a)) and this egg-containing mixture
(resulting from step b)), such that the temperature of the
resulting mixture is maintained between 50 C and 90 C
(preferably, between 60 C and 80 C, more preferably between
70 C and 80 C); and
d) optionally, cooling this combined mixture
(resulting from step c)).
[0043] Preferably, this
method for the production of
a room-temperature storable (ready-to-use) cheesecake
filling further comprises a step e) of (aseptically and/or
ultra-cleanly) packaging the combined mixture of step c) or
d) in a (light-impenetrable) container and, optionally, of
storing the said packaged composition at room-temperature.
[0044] Preferably, in
this method for the production
of a room-temperature (i.e. from 15 C to 25 C, preferably
at about 20 C) storable (ready-to-use) cheesecake filling,
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
8
the mixture of step a) further comprises at least one
emulsifier.
[0045] Possible
emulsifiers are sucrose esters, mono
and diglycerides, Datem (Diacetyl Tartaric Acid Ester of
Mono- and Diglycerides), SSL (sodium stearoyl lactylate),
CSL (calcium stearoyl lactylate), polysorbates, and
mixtures thereof.
[0046]
Advantageously, the stabilizer comprises
starch and/or modified starch, xanthan gum, cellulose,
cellulose derivates, locust bean gum, alginate, carrageenan
and mixtures thereof.
[0047]
Preferred stabilizer is starch or modified
starch.
[0048]
Preferably, the stabilizer comprises starch
and/or modified starch, in addition to at least another
stabilizer.
[0049]
Preferably, in these methods the sugar is
selected from the group consisting of sucrose, glucose,
dextrose, fructose, lactose and galactose, being more
preferably (essentially) sucrose.
[0050]
Preferably, in these methods, the recipient
for packaging is light-impenetrable.
[0051]
Preferably, these methods are performed in-
line (continuously), for example by continuous volumetric
dosing.
[0052]
Preferably, in these methods, the aqueous
solution (preferably comprising cheese) is firstly heat-
treated between 1 second and 20 minutes at a temperature
between 75 C and 140 C, then cooled at a temperature
between 50 C and 90 C (before mixing with the egg-
containing mixture).
[0053]
Possibly, in these methods, the aqueous
solution
(preferably comprising cheese) is firstly
pasteurised upon heating between 1 minute and 20 minutes at
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
9
a temperature between 75 C and 100 C, then cooled at a
temperature between 50 C and 90 C (before mixing with the
egg-containing mixture).
[0054] Alternatively, in these methods, the water
solution (preferably comprising cheese) is firstly
pasteurised upon a UHT treatment by heating between 1
second and 1 minute at a temperature between 100 C and
140 C, then cooled at a temperature between 50 C and 90 C
(before mixing with the egg-containing mixture).
[0055] Preferably, the cooling step of these methods
(step d) is performed between 0.5 minutes and 5 minutes.
[0056] Advantageously, in these methods, the
(pasteurised) eggs are mixed with sugar (sucrose) in a
weight ratio ranging between 4:1 and 1:2 and preferably in
a weight ratio between 3:1 and 1:1.
[0057] Advantageously, in these methods, the
(pasteurized) eggs are selected from the group consisting
of (pasteurised) whole egg, (pasteurised) egg yolk and
(pasteurised) egg white or a mixture thereof.
[0058] Possibly, in these methods, the weight ratio
of egg white and egg yolk, is comprised between 2:1 and
8:1, preferably between 3:1 and 7:1, more preferably
between 4:1 and 6:1.
[0059] Preferably, in these methods, the
(pasteurised) eggs were (previously) pasteurised without
the addition of sugar (sucrose).
[0060] Most preferably, in these methods, the
proteins of these (sugar-free) pasteurised eggs are not
denaturated and/or not coagulated, yet the pasteurization
is sufficient to allow a (room-temperature) stable and/or
storable resulting composition.
[0061] Many types of cheese may be used for the
present invention. For instance, cheese may be fresh or in
powder, preferably fresh.
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
[0062] Preferably, the cheese used in the present
method for the production of a cheesecake filling contains
from 40 to 70% of water and/or from 10 to 40% of fat.
[0063] Most preferably, cheese are selected from the
5 group consisting of cream cheese, ricotta, mascarpone,
"fromage frais", "kwark". Still more preferably the cheese
is cream cheese.
[0064] Another aspect of the present invention is
directed to the product(s) (preferably in the form of a
10 cheesecake filling) obtainable by this (these) method(s).
[0065] A further aspect of the present invention is
directed to a cheesecake filling comprising:
Cheese in an amount comprised between 1-70
wt%;
at least one stabilizer in an amount
comprised between 1-10wt %;
at least one anti-oxidizing agent in an
amount comprised between 0.01-1 wt45;
((pre-)pasteurized) egg in an amount
comprised between 5-30 wt %;
sugar (i.e. added sugar (sucrose), for
instance between 5 and 40 wt %).
[0066] Preferably, the present invention is directed
to a cheesecake filling comprising:
Cheese in an amount comprised between 5-60
wt%;
at least one stabilizer in an amount
comprised between 1-4 wt %;
at least one anti-oxidizing agent in an
amount comprised between 0.01-1 wt %;
((pre-)pasteurized) egg in an amount
comprised between 10-25 wt %;
sugar (added sugar (sucrose), for instance
between 5 and 30 wt %).
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
11
[0067] More preferably, the present invention is
directed to a cheesecake filling comprising:
Cheese in an amount comprised between 10-40
wt%;
at least one stabilizer in an amount
comprised between 1-4 wt %;
at least one anti-oxidizing agent in an
amount comprised between 0.01-1 wt %;
((pre-)pasteurized) egg in an amount
comprised between 10-20 wt %;
sugar (i.e. added sugar (sucrose), for
instance between 5 and 15 wt %).
[0068] Preferably, this cheesecake filling is
present in a light-impenetrable recipient.
[0069] Advantageously, the present invention relates
to a product for bakery industry comprising a light-
impenetrable container in which is packaged the cheesecake
filling according to the present invention.
[0070] Advantageously, this cheesecake filling
further comprises one acid such as lactic acid and/or
citric acid and possibly a preservative such as potassium
sorbate.
[0071] The cheesecake filling may also contain an
emulsifier.
[0072] Possible emulsifiers are sucrose esters, mono
and diglycerides, Datem (Diacetyl Tartaric Acid Ester of
Mono- and Diglycerides), SSL (sodium stearoyl lactylate),
CSL (calcium stearoyl lactylate), polysorbates, and
mixtures thereof.
[0073] Preferably, this cheesecake filling has a
Brix comprised between 30 and 60.
[0074] Brix in the context of the present invention
(preferably) refers to the percentage of the soluble dry
matter in water (and/or in a liquid).
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
12
[0075] Preferably, in this cheesecake filling, the
(added) sugar is selected from the group consisting of
sucrose, glucose, dextrose, fructose, lactose and
galactose, being more preferably (essentially) sucrose.
[0076] Preferably, this cheesecake filling has a pH
between 3 and 7.
[0077] Possibly, this cheesecake filling, especially
for cheesecake fillings being at a pH higher than 4.8, has
a reduced water activity (aW).
[0078] Preferably, this cheesecake filling has a
total protein content comprised between 1% and 20% (w:w),
more preferably, between 5% and 10% (w:w).
[0079] Preferably, this cheesecake filling has a
total fat content comprised between 0.5% and 30% (w:w),
more preferably between 3 and 15% (w:w).
[0080] Preferably, the protein and fat of this
cheesecake filling originate almost exclusively (such as
more than 90 weight %) from the eggs and from the cheese.
[0081] Preferably, the cheese of the present
cheesecake filling contains from 40 to 70% (w:w) of water
and/or between about 10% (w:w) and about 40% (w:w), of fat.
[0082] Most preferably, cheese are selected from the
group consisting of cream cheese, ricotta, mascarpone,
"fromage frais", "kwark". Still more preferably the cheese
is cream cheese.
[0083] Advantageously, the stabilizer comprises
starch and/or modified starch, xanthan gum, cellulose,
cellulose derivates, locust bean gum, alginate, carrageenan
and mixtures thereof.
[0084] Preferably, the at least one stabilizer of
this cheesecake filling comprises starch or modified
starch, in addition to at least another stabilizer.
[0085] Advantageously, this cheesecake
filling
comprises (pasteurised) eggs in a weight ratio ranging
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
13
between 5% and 30% and preferably in a weight ratio between
10% and 20%.
[0086] Preferably, the eggs present (used) in the
cheesecake filling of the invention are (pre-)pasteurized.
[0087] More preferably (or, in addition), the
pasteurisation step of these eggs is performed on eggs that
were not mixed with sugar (referred as to non sucrose
supplemented eggs).
[0088] Advantageously, these (pasteurized) eggs are
selected from the group consisting of (pasteurised) whole
eggs, (pasteurised) egg yolk and (pasteurised) egg white or
a mixture thereof.
[0089] Possibly, in the cheesecake filling of the
invention, the weight ratio of egg white and egg yolk is
comprised between 2:1 and 8:1, preferably between 3:1 and
7:1, more preferably between 4:1 and 6:1.
[0090] More preferably, these (sugar-free)
pasteurised eggs (present in the cheesecake filling of the
present invention and/or in the food composition of the
present invention) are not heat-denaturated and/or the egg
protein(s) (mainly) retain their native conformation and/or
the egg proteins are not coagulated, yet the pasteurization
is sufficient to allow a (room-temperature) stable and/or
storable resulting (food) composition.
[0091] Preferably, the cheesecake filling of the
invention is present (stored) in a light-impenetrable
container.
[0092] Preferably, the cheesecake filling of the
invention has a texture (parameter) comprised between 15 g
and 200 g, preferably between 50 g and 120g.
[0093] In the context of the present invention, this
texture parameter consists in the force (g) needed to
insert a probe in the form of a cylinder of 2.5 cm diameter
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
14
and 3.5 cm height in a distance of one centimetre of the
cheesecake filling (sample) at a speed of 2 mm/sec.
[0094] Advantageously, this texture parameter may be
measured by a texture analyser device, such as an analyser
TA-XT2Tm with a S2 probe in the conditions as described
above (Stable Micro Systems Ltd, UK).
[0095] Advantageously, the cheesecake filling of the
invention, (aseptically) packaged in a light-impenetrable
container, is stable upon prolonged storage at room
temperature, for at least 1, 2, 3, 4, 5, 6 months and even
up to 9 months.
[0096] In the context of the present invention, the
term "stable" associated with the cheesecake filling of the
invention, is intended to reflect that the cheesecake
filling is substantially unchanged in terms of aspect,
texture, taste, and composition and is substantially
microbiologically unchanged.
[0097] Preferably, in the present invention (method
and/or mixture) the term "filling" points to a ready-to use
(and thus to bake) mixture that can be baked without
additional ingredients to form a cheesecake.
[0098] The filling of the present invention may be
further combined before baking with other (non-structural)
ingredients such as aroma, chocolate, fruit(s) and other
fillings.
[0099] The ready-to-use filling of the present
invention may optionally be combined before baking with
other additional ingredients such as extra eggs or eggs
fractions, milk or other dairy components, fats such as
margarine, and mixtures thereof.
[0100] Advantageously, the quality of this
cheesecake filling is constant and even allows for a direct
baking of this filling (and/or of the cheesecake comprising
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
this filling) in a conventional oven, and reproductively
results into a cheesecake with no defects such as cracks.
[0101] For example the filling of the invention may
be directly poured on top of a biscuit base in a suitable
5 mold and baked in a oven at about 145 C and 200 C for about
40 to 70 minutes.
[0102] Therefore, a further aspect of the present
invention is a process to obtain a cheesecake comprising
the step of baking this cheesecake filling in a
10 conventional oven.
[0103] Advantageously, after baking (i n a
conventional oven or using "Bain-Marie"), the texture of
the cheesecake is between 150 and 1500 g, preferably
between 300 and 800 g.
15 [0104] The cheesecake filling according to the
present invention was used to prepare various cheesecakes
such as New-York style cheese cake, tarta de queso, tarte
au fromage blanc,... All cheese cakes presented a uniform
surface without cracks and were positively appreciated by
consumer's panels.
Examples
Example 1:
[0105] Preferred compositions of the cheesecake
filling (and of the method for the production of this
cheesecake filling) of the present invention are provided
in Table 1.
Table 1:
w:w% in end Typical Preferred Most
cheesecake ranges ranges preferred
filling ranges
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
16
product
Cheese 1-70% 5-60% 10-40%
Stabilizer 1-10% 1-4% 1-4%
Antioxidant 0.01-1% 0.01-1% 0.01-1%
Acid 0-3% 0-1% 0-1%
Preservative 0-1% 0-1%
Emulsifier 0-2% 0-1% 0-1%
Sugar 0-60% 0-50 5-40%
Water qs qs qs
Egg yolk* 1-15% 1-5% 1-5%
Egg white* 5-30% 10-20% 10-20%
* Egg white and yolk may be added separately and/or as
whole eggs.
Example 2: Typical procedure for the preparation of a
cheesecake filling according to the invention.
[0106] Pasteurised (non sucrose supplemented) eggs
are mixed at room-temperature with sucrose.
[0107] Water is mixed with cream cheese,
emulsifiers, stabilizers and anti-oxidizing agents at 60 C
and then pasteurised at a temperature (comprised between
92 C and 95 C.
[0108] More precisely, this mix has the composition
described in Table 1 with about 30% of cream cheese, water,
sucrose, glucose syrup, modified starch, cellulose
derivatives, lactic acid, preservative, stabilizers and
anti-oxidizing agents.
[0109] This pasteurisation step of the cream cheese
mixture is performed at 92-95 C, in order to allow a rapid
and pronounced decrease of microorganisms possibly present
in the cream cheese.
[0110] This pasteurised mixture comprising cheese
and water is then cooled at a temperature of about 80 C.
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
17
[0111] The egg- and sucrose-containing mixture are
then combined with the cream cheese-containing mixtures (in
a weight ratio of about 23%: about 77%) in order to obtain
a liquid composition (a mix for a cheesecake filling) that
is firstly cooled at 65 C.
[0112] This mix for cheesecake filling at 65 C is
aseptically packaged in a light-impenetrable recipient and
subsequently kept at room-temperature.
[0113] The stability of the obtained cheesecake
filling towards oxidation (rancidity) is excellent, even
upon prolonged storage at room-temperature, up to 6 months
of storage.
[0114] There is no
detrimental pathogen
concentrations in the obtained cheesecake filling, even
after several months of storage at room-temperature.
[0115] The cheesecake filling of the invention
allows an advantageous flexibility for use in food
industry. Furthermore, the quality of several batches was
constant.
Example 3:
[0116] The process of example 1 is furthermore
adapted to be run continuously.
[0117] In this continuous system, the composition
comprising mixed water, cream cheese, stabilizers,
antioxidants is heated at 92-95 C for about 2 minutes by
pumping into a tubular heat exchanger and then cooled down
to 80 C by passing through a second segment of this heat
exchanger. Typical examples of suitable heat exchangers for
use herein are e.g. Scrapped Surface Heat Exchangers such
as those commercially available from SPX .
[0118] The eggs mixed with sugar are added via a T-
(or Y-) type junction and the combined composition passes
through a third segment maintained at about 65 C.
CA 02833306 2013-10-16
WO 2012/146693 PCT/EP2012/057717
18
[0119] The combined
composition is then
(aseptically) packaged.
[0120] When run
continuously, the quality of the
resulting cheesecake is more constant.
Example 4:
[0121] 'Tarta
de queso" (Spanish style cheesecake)
were either prepared and baked using the filling according
to the present invention or either made from a commercially
available powder mix. These cheesecakes were presented to a
Spanish consumer's panel of about 1000 persons. 89% of the
panel has expressed his preference for the cheesecake of
the invention in the form of a tarta queso by comparison to
the commercially-available reference tarta queso.
